Sesame Chicken Salad
Description
Soy- and ginger-marinated sesame chicken is tossed with napa cabbage and a garlicky-ginger dressing in this Asian-inspired salad that is perfect for lunch or dinner.
Ingredients
•
4 (4 ounce) skinless, boneless chicken breast halves
•
1/4 cup soy sauce
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2 tablespoons brown sugar
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1 teaspoon minced fresh garlic
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1/2 teaspoon grated fresh ginger
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1 cup mayonnaise
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1 tablespoon sesame oil
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1 tablespoon white sugar
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1/2 teaspoon grated fresh ginger
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1 tablespoon sesame seeds
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1 medium head napa cabbage, thinly sliced
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1/4 medium head green cabbage, thinly sliced
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1 medium carrot, shredded
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1/2 cup crispy fried rice noodles
Directions
1
Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2
Preheat an outdoor grill for medium heat and lightly oil the grate.
3
Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
4
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
6
While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
7
Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.